I made yakisoba for the boys' lunch today, I packed a small portion of that for School as well. Decorated with sausage piggies. :)
Yakisoba stir-fried with shabu pork and asparagus. Pan-fried some dumplings and added golden kiwis, strawberries and blueberries as well.
This container is small but very deep, so can pack in quite a lot. :)
And for School, yakisoba with fried dumplings and grapes.
Piggies playing in the mud, lol. :)
UPDATE (20 July 2012)
Here's how I did the piggy. :)
Boil 2 sausages.
We start off with the head, slice off 1/3 and cut into sections.
Cut into quarters, that will be for the ears.
Using a round cutter, cut out the nose.
Cut out the legs with an oval cutter and make a 'V' cut on each.
Attach on the parts with angel hair pasta.
Here's what I used for the features and the blusher. You can use some mayo to stick on the nori, if needed.
I've skipped the step for making the bottom. You just have to make the legs, like above and attached on. I'm using the puncher shown in the picture to get the tail.
Completo! Pretty easy right? :)